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Canning Rhubarb Pie Filling

Canning rhubarb pie filling makes thick, spoonable pink filling for pies in a jar—perfect when you want a ready-to-bake pantry staple. This method cooks rhubarb with Clear Jel for a set texture, then hot-fills sterilized quart jars and processes in a boiling water bath.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 7 quart jars
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Rhubarb pie filling
  • 12 cup fresh rhubarb Cut into 1/2-inch pieces.
  • 8 cup sugar Helps release juices and sweetens the filling.
  • 1 cup Clear Jel Or cornstarch for freezing; provides thickened texture.
  • 1 cup cold water Used to make the Clear Jel slurry.
  • 1 cup water Added to the pot before thickening.
  • 0.25 cup lemon juice Adds brightness and helps balance sweetness.
  • 1 Pink food coloring Optional for a more vibrant pink filling.

Equipment

  • 1 Dutch oven
  • 1 sheet pan

Method
 

Make the filling
  1. Place the rhubarb in a large pot and sprinkle with sugar, then let sit for 30 minutes to release juices (no heat yet).
  2. Bring the rhubarb and sugar mixture to a boil over medium heat, stirring frequently so it doesn’t scorch.
  3. Mix the Clear Jel with 1 cup cold water to make a smooth slurry with no lumps.
  4. Add the remaining 1 cup water and the lemon juice to the pot, then slowly stir in the Clear Jel slurry.
  5. Cook, stirring constantly, until the mixture thickens and comes to a boil.
  6. Stir in pink food coloring if desired, then turn off the heat.
Jar and process
  1. Ladle the hot filling into sterilized quart jars, leaving 1-inch headspace.
  2. Process the jars in a boiling water bath for 30 minutes.
  3. Allow jars to cool before storing, then use the filling for pies, crisps, or desserts year-round.

Notes

Pro tip: Keep stirring throughout the thickening step so Clear Jel fully hydrates and the filling doesn’t turn grainy. Store canned jars in a cool pantry for up to 12–18 months; refrigerate after opening and use within 5–7 days. Freezing: you can swap Clear Jel for cornstarch for a frozen filling, but the canning method here is specifically for boiling-water processing. For a lower-sugar option, reduce sugar slightly only if you keep the thickening ratio the same to maintain the set texture.